This drink leads off with a smoky funk, owing to the Sombra Mezcal. Taming the strength is Plantation overproof rum, Combier Pamplemousse, and fresh lime juice.
Walking up 7th Avenue is about to get a little more interesting. With a large window onto the street, the Lab will be breaking down 300-pound blocks of ice with band saws and chainsaws, as well as making infusions and syrups for cocktails.
Cantaloupe Cooler ($11)
The term “bold cantaloupe” probably isn’t common, but Romdall uses it to describe this concoction of Citadelle gin, Cocchi Americano, lime juice, cantaloupe and soda water.
Jesus of Sazeracs ($15)
“If Jesus were a Sazerac, this would be him,” said Romdall. It’s made with 10-year Chateau Pellehaut Armagnac, Rittenhouse rye, Creole and Angostura bitters, and the rinse is with Pacifique absinthe.
Bartender and Owner Jim Romdall
Romdall says that in the year and a half since Vessel closed, one thing remains unchanged: the underlying philosophy of Vessel is to serve good drinks. He's excited about the rotating cast of bartenders who'll be shaking up cocktails; to find out who's behind the stick, you can follow Vessel's Facebook page and Twitter stream.
View of the Bar from the Lounge
The new Vessel incarnation uses its space more effectively, and is all on one floor (except a private event space). The lounge area wraps in an ‘L’ shape around the bar itself.